Crockpot Chicken & Artichoke Casserole Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
-JUDY GARNETT PJXG05A,
3 lbs: (approx.) boiler-fryer, cut up salt; to taste
1/2 tsp: White pepper,
1/2 tsp: Paprika,
1 tbsp: Butter/margarine,
1/2 cup: Rich chicken broth,
3 tbsp: Sherry,
1/2 tsp: Dried tarragon,
1 can: Mushrooms,
2 tbsp: , (heaping) quick-cooking tapioca
2 Jars: marinated artichoke hearts, reserve 1 T. of the marinade
Directions:
Wash chicken. Pat dry with paper towels. Season with salt, white
pepper, and paprika. Using a large frying pan, brown chicken in 1 T.
butter.
Place mushrooms and drained artichoke hearts in bottom of crockpot.
Sprinkle with quick-cooking tapioca. Add the browned chicken pieces.
Pour in broth and sherry. Add tarragon.
Cover crockpot and turn to Low heat setting. Cook for 7-8 hours. OR
cook on High for 5 hours.
If you dont want to brown the chicken first, its o.k.
Source from luhu.jp
pepper, and paprika. Using a large frying pan, brown chicken in 1 T.
butter.
Place mushrooms and drained artichoke hearts in bottom of crockpot.
Sprinkle with quick-cooking tapioca. Add the browned chicken pieces.
Pour in broth and sherry. Add tarragon.
Cover crockpot and turn to Low heat setting. Cook for 7-8 hours. OR
cook on High for 5 hours.
If you dont want to brown the chicken first, its o.k.
Source from luhu.jp